Singapore Fried Carrot Cake (Chai Tow Kway)

Method

1. Cut carrot cake into bite-size cubes.
2. Rinse the Chai Poh and then strain until dry.
3. Heat a wide flat frying pan, then add the oil until it is shimmering and hot.
4. Pan fry the diced carrot cake until golden brown. Flip to brown the other side of the carrot cake.
5. Add the rinsed chai poh and minced garlic. Stir fry for a few minutes. Lower the heat of your pan to medium. (Add a bit more oil if very dry)
6. Add the beaten eggs to cook.  Let it set before stirring. Taste before adding the sauces.
7. Add the soy sauce & fish sauce to season the carrot cake. Stir.
8. Add the washed and chopped spring onions to finish.